How to #testkitchen: Pizza Italiano by Mila Ilina

Today in the #testkitchen is a recipe for Pizza Italiano by Mila Ilina

Welcome to #testkitchen – where I find random recipes on the web worth working on 🙂 Customizing other recipes helps you to learn how to make your own to fit your nutritional needs.

ProTip:

First with flavor, technique later

Things can fall apart (literally) when you start to adjust the techniques of a recipe. So start with seasoning, it’s much easier to recover in case something goes wrong. After you make it a few times adjust the texture to your liking.

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Pizza Italiano by Mila Ilina

Description

If you can believe it, this is my very first time making raw pizza! Crazy, I know! I suppose I never really cared for trying to recreate American fast-food (pizza, burgers, etc). But I must admit, this recipe turned out amazing!

Ingredients

At a glance

Entrées & Main Dishes

Makes

2 personal pan size pies

Pizza Crust

2 large ripe tomatoes

1 cup almond pulp (from almond mylk)

1/2 cup young Thai coconut meat

1/3 cup golden flax seed meal

2-4 fresh basil leaves

1 medium shallot

1 Tbsp olive oil

1 clove garlic, crushed

1/2 tsp Himalayan salt

Tomato Sauce

1 large ripe tomato

1/2 red bell pepper

1/4 cup sun-dried tomatoes (I like Mediterranean Organic)

2 Tbsp nutritional yeast

1 Tbsp minced herbs (basil, parsley, oregano)

1 Tbsp olive oil

1 Tbsp minced onion

1 tsp onion powder

1 clove garlic

1/2 tsp Himalayan salt

Pinch black pepper

“Mozzarella” Cheese

3/4 cup cashews (soak 2hrs)

1 yellow bell pepper

Juice of 1/2 lemon

2 Tbsp water

1 Tbsp nutritional yeast

1 medium shallot

1 clove garlic

1/2 tsp raw honey

1/2 tsp Himalayan salt

Toppings

Bell pepper slices (I used green)

Onion slices (I used yellow)

Mushroom slices (I used white button mushrooms)

Fresh basil leaves

Methods/steps

Crust

1) In a blender, blend coconut meat along with one of the tomatoes and transfer into a food processor.

2) Add all remaining ingredients to the food processor, and process until a soft dough-like consistency is formed.

3) Divide in half and form two 6-inch personal pan size pizza crusts. Dehydrate on 115 degrees for 4 hours, flip over and dehydrate for another 6-8 hours.

Sauce

1) Using a food processor, process all ingredients for an even, thick consistency. If the sauce is still too runny, add a little more nutritional yeast and onion powder to absorb remaining moisture.

“Mozzarella” Cheese

1) Rinse and drain soaked cashews.

2) In a high-speed blender, blend all ingredients until smooth and creamy! Add more water if needed to help blend.